Name: Carne asada tacos with arbol chilli salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16
Ingredients: 3 rib-eye steaks (350gm each), pounded to 2cm thick, at room temperature; Olive oil or grapeseed oil, for brushing; Corn tortillas, to serve; Crumbled feta, coarsely chopped coriander and shredded white cabbage, to serve; Coarsely mashed avocado, seasoned with lime juice and salt, to serve; Lime wedges, to serve; Arbol chilli salsa; 10 dried arbol chillies (see note), cut coarsely with scissors; 2 garlic cloves, coarsely chopped; 4 large ripe tomatoes, diced; ½ white onion, finely chopped; Juice of 1 lime; ¼ cup coarsely chopped coriander

Carne asada tacos with arbol chilli salsa

These rib-eye steak tacos are a choose your own adventure in texture and flavour.

Serves 16

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

These carne asada tacos are about prep. Have all the trimmings ready to go, prepare the tortillas just before serving and let guests assemble their own as the rib-eye steak comes off the barbecue. Two avocados should be enough, but it’s always good to scale up, especially if guests are serving themselves.

Ingredients

3 rib-eye steaks (350gm each), pounded to 2cm thick, at room temperature

Olive oil or grapeseed oil, for brushing

Corn tortillas, to serve

Crumbled feta, coarsely chopped coriander and shredded white cabbage, to serve

Coarsely mashed avocado, seasoned with lime juice and salt, to serve

Lime wedges, to serve

Arbol chilli salsa

10 dried arbol chillies (see note), cut coarsely with scissors

2 garlic cloves, coarsely chopped

4 large ripe tomatoes, diced

½ white onion, finely chopped

Juice of 1 lime

¼ cup coarsely chopped coriander

Method

1.For arbol chilli salsa, dry-roast chillies until fragrant (20-40 seconds) and transfer to a small food processor. Add garlic to pan and stir until it starts to turn golden (1 minute), then add to food processor with chilli and blend until finely chopped. Add remaining ingredients and pulse once or twice until just combined but still coarse.

2.Preheat a barbecue to high. Brush steaks with oil, season to taste and grill, turning occasionally, until charred and cooked to your liking (10-12 minutes for medium-rare). Rest in a warm place (5-10 minutes), slice and serve with tortillas, salsa, feta, coriander, cabbage, avocado and lime wedges.

Dried arbol chillies, also called chile de árbol, are small, hot Mexican chillies available from Mexican food shops and online from fireworksfoods.com.au

Wine suggestion Bold young red grenache. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Profile Claire Delmar

Ingredients

Method

Related stories